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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №87 Special carpet → recipe number 1 → Consolidated recipe

Consolidated recipe: №87 Special carpet

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 683.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam66.0 68.53 45.23 46.84 30.91 
Total17.2 82.8 1019.71 844.22 696.97 577.03 
Losses 0.5%4.22 2.89 
Output16.0 84.0 1000.00 840.00 574.14 
Losses before baking/boiling, shrinkage 0.25%82.8 2.55 2.11 1.74 1.44 
Baking/boiling 1.44%14.65 10.01 
Losses after baking/boiling, shrinkage 0.25%84.0 2.51 2.11 1.72 1.44 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 650.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Scraps from cakes and pastries70.0 282.69 197.88 183.79 128.65 
3Granulated sugar99.85182.91 182.64 118.92 118.74 
4Raisins80.0 133.03 106.42 86.49 69.19 
5Chicken eggs [chicken egg] [2]27.0 49.89 13.47 32.44 8.76 
6Sign up
7Burnt (raw) (in dough)78.0 19.95 15.56 12.97 10.12 
8Margarine84.0 16.63 13.97 10.81 9.08 
9Starch syrup78.0 16.63 12.97 10.81 8.43 
10Dry perfume100.0 3.99 3.99 2.59 2.59 
11Sign up
12Baking soda (E500(ii))50.0 1.00 0.50 0.65 0.33 
Total20.1 79.9 1068.92 854.49 694.94 555.53 
Losses 1.7%14.49 9.42 
Output16.0 84.0 1000.00 840.00 650.13 546.11 
Losses before baking/boiling, shrinkage 0.84816%79.9 9.07 7.25 5.89 4.71 
Baking/boiling 4.83%51.23 33.30 
Losses after baking/boiling, shrinkage 0.84816%84.0 8.63 7.25 5.61 4.71 
Consolidated recipe, k=1.004114
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 683.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 233.51 199.65 234.47 200.47 
2Scraps from cakes and pastries70.0 183.79 128.65 184.54 129.18 
3Granulated sugar99.85118.92 118.74 119.40 119.23 
4Raisins80.0 86.49 69.19 86.84 69.47 
5Jam66.0 46.84 30.91 47.03 31.04 
6Sign up27.0 32.44 8.76 32.57 8.79 
7Burnt (raw)78.0 12.97 10.12 13.02 10.16 
8Margarine84.0 10.81 9.08 10.86 9.12 
9Starch syrup78.0 10.81 8.43 10.86 8.47 
10Dry perfume100.0 2.59 2.59 2.60 2.60 
11Sign up—  1.97 —   1.98 —   
12Baking soda (E500(ii))50.0 0.65 0.33 0.65 0.33 
Total741.78 586.45 744.83 588.86 
Total phase loss 2.1%12.31 
Other losses 0.41%2.41 
General losses 2.5%14.72 
Output84.0 683.50 574.14 683.50 574.14 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggsno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №87 Special carpet contained in handbooks:

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